Potato & Leek Soup
You know it’s officially fall when your sweaters start flirting from the back of the closet and every leaf on the sidewalk looks like it’s auditioning for a postcard. That’s my cue to grab some leeks, a pile of potatoes, and make some cozy soup. This season, I decided to bring the recipe to life with a pencil sketch illustration, doodling all the hearty ingredients that make this soup so special. There’s just something about drawing a recipe by hand that feels as soothing as stirring it — slow, calm, and simple.
So here it is: my hand-drawn ode to fall, turned into a handful of humble ingredients that taste like a blanket feels. Tiny disclaimer: this is a no-recipe recipe — meaning no exact measurements, no stress, just intuition, taste tests, and your own delicious spin— plenty of room for your own delicious improvisation.
Ingredients
Gold potatoes, diced
1 medium yellow onions, diced
2 Leeks, chopped
1 bunch parsley, chopped or minced
Dill
1 bunch kale chopped
4 garlic cloves, minced
Ground turmeric
Red pepper flakes
Salt
Pepper
Extra virgin olive oil
Instructions
In a large pot, heat oil over medium-high. Add the leeks and onion stir occasionally, until the leeks have softened but have not browned, about 6 minutes. Add the garlic and cook for another minute so the garlic stays fragrant. Add the potatoes, turmeric, red pepper flakes, salt and pepper. With a spoon, stir the potatoes and leek to coat them with the spices.
Pour 5-6 cups of water into the pot and season with more salt. Bring to a simmer and stir occasionally, until the potatoes are very soft enough to be mashed, about 30 minutes. Use the spoon to mash down a few of the potatoes to help them thicken the soup and make it more creamy. Throw in the kale and parsley and simmer until just wilted, about 2 to 3 minutes. Taste and add more salt, if needed.
Serve the soup into bowls. Top the dill, drizzle with oil, cranks some pepper before serving and enjoy with some crusty buttery bread if desired :)
